Ingredients
- 1 pound collard greens
- 1 pound turnip greens
- 1 pound mustard greens
- 8 cups chicken broth
- 1 12-ounce package salt pork
- 1 onion chopped
- 1 tablespoon minced garlic
- 1 tablespoon white vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Method
- Rinse all three types of greens under cold water to remove any grit. Chop or tear into bite-sized pieces if using bunches.
- Bring a large Dutch oven to temperature over medium heat. Add the salt pork and cook for 5 minutes, turning to brown both sides.
- Add the chopped onion and saute for 2 minutes until translucent.
- Add the minced garlic and saute for 1 more minute.
- Pour in the chicken broth and bring to a light boil.
- Add all three pounds of greens to the pot. Cover and simmer for 5 minutes until wilted.
- Add the white vinegar, kosher salt, black pepper, onion powder, and red pepper flakes. Mix well.
- Cover and simmer on low for 1 hour.
- Taste and adjust salt if needed. Serve with pot liquor spooned over each portion.
Nutrition
Calories: 375kcal